Nothing 'Boring' about him - Q&A with Top Chef Ty-Lör Boring

by Michelle Levine, Contributing Writer 

At EE, we were thrilled when we found out that a few NYC chefs were represented on this season of Bravo TV’s cooking competition show Top Chef.  Amongst the talented chefs heating up the kitchen, Ty-Lör Boring, formerly of New York City’s Almond restaurant, made a solid appearance. But Restaurant Wars proved to be a challenge and he was sent to pack up his knives and go when his lettuce wraps did less then impress the judges.

Chef Ty-Lör Boring
Photo credit: Bravo TV

Though his chances to become the next Top Chef have come to an end, this talented chef has plenty in the works including an upcoming pop-up restaurant. He shared details about it, in the following Q&A. Learn more about who he is as a chef, including where he likes to dine in New York City and who he looks up to in the culinary industry, with the interview below:

Was your experience on Top Chef what you expected? How was Last Chance Kitchen?

My experience on Top Chef was a once in a lifetime experience that taught me about being the best chef I can be everyday as well as giving me the opportunity to compete with some of the best chefs in the country.  My shot on Last Chance Kitchen was the ultimate test of my skills as a pastry chef in 30 minutes and an amazing opportunity to perform in the competition again.

What went wrong on Restaurant Wars? Have you recreated the Thai shrimp dish since the show?

Restaurant Wars is a very unique experience.  I don't know of any other situation where 4 people must plan, shop, decorate, prep and cook in only 10 hours for a restaurant that opens to serve 120 people in the first 90 minutes of service.   I have been making versions of the lettuce cups for years. HOWEVER, a lot of the products were not available in the drought in Texas this summer.  There were a host of things that could have been different about my Thai lettuce cups but the biggest problem was seasoning.  A little salt, or in this case fish sauce and Thai chilies, could have kept me in the competition.

What were your most memorable moments from the show?

The best moments of the show were the friendships that I formed with the other chefs.  A case of Shinerbock in the stew room after a tough elimination challenge can bring out some amazing stories from a room full of chefs.

What are your favorite restaurants in NYC right now?

Mile End, Do or Dine, Roberta's, Torrisi Italian Specialties, Parm, The Dutch, & M.Wells (in absentia).

Who are the local Chefs you admire?

See above for restaurants/chefs I admire as well as my personal NYC chef mentors: Derrick VanDuzer, Craig Wallen & Jason Weiner.

If you had to pick a favorite dish from your previous employer, Almond restaurant, what would it be?

Chef Jason Weiner makes best Monkfish Cioppino. Check it out. 

Are there any current NYC food trends you love or hate?

I enjoy the new paradigm of DIY/guerilla approaches to eating that are being articulated not only in NYC, but around the world.

What do you drink after a long day/night in the kitchen?

1664 is my house beer of choice, neat pours of Old Overholt help with the extra tough nights.

What are the top ingredients you always have on hand, in your own refrigerator?

Harmless Harvest Coconut Water.  It's the only guaranteed item in my fridge.

Any details to share about your fashion week pop-up restaurant?

The Pop Up is exciting since it is my first solo appearance in NYC cooking only my food!  It will be held at the City Grit space, which is an industrial antiques store by day and restaurant by night and housed in the old St. Patrick’s Elementary building (the oldest catholic elementary school in the city and Martin Scorsese's alma mater).   It is called T.B.D. and for 6 nights only.  I will prepare a five-course prix-fixe menu that highlights farm-to-table cuisine, with touches of my Asian and French training.  Tickets are already 50% sold out and available here.

Do you have any upcoming media appearances in the works?

February & March are busy.  REALLY BUSY.  I am opening a pop-up restaurant called TBD (Ty-Lör Boring Dinners) at CityGrit in NoLita at the beginning of NYC Fashion Week February 6-11.

I am currently booked for private catering events during Fashion Week in both Milan & Paris, Feb 22 - Mar 05. I will return to San Antonio to compete in the Culinary Institute of America's 3rd Annual Paella Challenge on Sun Mar 11, 2012.  I will return to NYC to be a VIP chef @ THE VILLAGE VOICE’S CHOICE EATS on Tue Mar 13.  And these are just the confirmed events.

What are your other plans for the future?

I am currently looking at real estate in downtown Manhattan for a brick & mortar authentic, experiential Kansas-City style BBQ joint. I also want to have a secret passageway to a Prohibition-esque, mafioso-style speakeasy with an Asian-themed chef’s table tasting menu.


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Chef Harold Dieterle, Perilla & Kin Shop

Chef Harold Dieterle

Q&A with Chef Harold Dieterle

by Sarah Mintz, Contributing Writer

Commuting up and down Sixth Avenue is where you will find Chef Harold Dieterle most days of the week as he splits his time between his two restaurants, Perilla and Kin Shop. As if maintaining two unique ventures isn't enough, Harold is working hard on a third project expected to open in Brooklyn early this year. He took a few minutes out of his crazy day to tell us more about this venture, along with his thoughts about being on Top Chef and why he loves working with sawtooth so much.

If you could describe Perilla in one word, what would it be?                       

Neighborhood-y – does that work?

Describe your ideal Perilla meal.                       

Spicy Duck Meatballs, perhaps the Hanger Steak and a side of the Farro Risotto.   

Spicy Duck Meatballs at Perilla

       

Biggest celebrity you met in the restaurant?                        

We like to keep things quiet if a celebrity comes in.  

Besides Perilla, what's your favorite restaurant in NYC?                        

Can I say Kin Shop? I love Dovetail on the Upper West Side.        

How do you split your time between Perilla and Kin Shop?                       

About 50/50. It’s nice having them only a few minutes away from one another.       

You and Chef Angela Sosa seem to have quite the difference of sports opinions on Twitter. How did you two become so close?                        

Even though there are so many restaurants and chefs in the city it’s surprisingly a small world. He’s a good guy.      

What was it like being on Top Chef? It must feel like a lifetime ago!                         

It sure does. It was a good opportunity and it certainly helped me take that next step.

Favorite non-kitchen gadget?                       

Hmm. That’s a tough one. I’m a big Puma sneaker guy. I also love the signed photo we have at Kin Shop of the Beastie Boys.

What's your biggest kitchen mess-up?

I sliced my thumb pretty bad back in 1998. I was deboning some steak and the knife just slipped right down to the bone. Of course I did the smart thing and cauterized the wound on the flat-top grill. After finishing service I went to the ER and had to get 32 stitches.        

What's the hardest ingredient to work with?                        

Bad ingredients. If you don’t start with quality product you already have an uphill battle.      

 

Massaman Curry Braised Goat with fried shallots, purple yams,
mustard greens and peanuts at Kin Shop. 

Any interesting ingredient you've been incorporating lately?

I love sunchokes and have been using them a lot at Perilla lately. They are great raw or roasted. Sawtooth is an ingredient I use as well. It’s ten times better than cilantro and I use it in curry pastes.    

   

What three ingredients can you not live without?                       

Salt, crab, and mozzarella cheese.

Food trend you hate most?                       

I like burgers and pizza, but I’m tired of the trend. It’s a little overdone at this point. 

       

Is there anything you won't eat?                        

I’m not a fan of raw bell peppers.

If you walked out to compete in Iron Chef, what secret ingredient would make you happiest to see pulled out?                       

Crab would be a lot fun. I like King Crab the most, but I’ll eat and cook with Dungeness, Blue, Snow, Stone, and Peekytoe as well.

Fill in the blank:  "When I meet people at a party and I tell them I'm a chef, they always...."                        

If they don’t say something about Top Chef, Perilla, or Kin Shop the next question is usually “Where?”.

What's next?                               

I’ll be opening The Marrow with my business partner, Alicia Nosenzo, in Hotel 718 – it’s in Downtown Brooklyn. It’ll open sometime in early 2012.

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wEE recommend Perilla for: Date Night, West Village Wine List, Delicious Brunch with the girls, Something on the Menu for Everyone

wEE recommend Kin Shop for: Great lunch deal downtown, Thai dinner in the Village, Asian restaurant with great beer/wine list. 

wEE Love Valentine's Day Edition

The EE team has been getting a ton of Valentine's Day queries lately from singles, new couples and the hot and heavy lova-lovahs. There are perfect places all around Manhattan for every stage of your relationship. Whether it be 3 weeks, 3 months, 3 years - wEE got you covered! 

Apotheke 

Three Weeks - Cocktails & Conversation 

There is no need to sit down to a 8-course tasting menu if you're not even sure you can get through 8 weeks with this person. Obviously, this relationship is as fresh as veggies at the greenmarket. Show that special someone that you're sweet on them without going overboard. 

Apotheke 9 Doyers Street (nr. Bowery) A cocktail from this speakeasy/den of vice might be just what Cupid ordered to take your relationship to the next level. Enjoy live jazz on Tuesday night (this is every Tuesday, FYI) as you sip one of their heavenly elixers like The Deal Closer (Cucumber, vodka, local Chinatown aphrodisiacs, mint, lime & vanilla essence). 

Ward III111 Reade Street (nr. Chambers St.) The guys at

Ward III

Ward III certainly know how to seduce their ladies... or so we've heard. On Valentine's Day, they will feature three gourmet chocolates accompanied by Scotch and Bourbon whiskey to match. ($20) As the night continues, create your own cocktail with the things you know and love in your libation. Select your spirit, texture, spice, flavor and fruit and your drink will be made just the way you want it. The options are endless - If you want a effervescent gin martini with rosemary and ginger that is savory and has a hint of lime, this is entirely possible.

Wine & Roses

Wine & Roses 286 Columbus Avenue (nr. West 73rd St.) Romantic, dim lighting, a selection of over
100 bottles of wine and 24 by the glass, and delicious small plates, how could you go wrong? They don't accept reservations, but try to snag a corner booth to get cozy and enjoy your date. Wallet-friendly as well, which is always a plus.

Three Months - No Dives Allowed - Take 'em to Dinner! 

The John Dory Oyster Bar

Staying monogamous for three months is significant, so don't even think of taking your date anywhere with paper napkins and sawdust on the floor. However, this doesn't mean you need to drop a paycheck and be delinquent on your rent, either. Here are some classy, casual-elegant (yes, that's a thing) recommendations that are sure to please.

Fedora 239 W. 4th Street (nr. Charles Street) Chef Mehdi Brunet-Benkritly is bringing that loving feeling to his Valentine's Day menu with a 6-course menu ($80) featuring heavenly dishes such as tuna tartare with salmon roe and smoked cream. For dessert, enjoy a decadent chocolate pudding with peanuts and salted caramel. Pair this with mixologist Brian Bartel's Cherry Lane cocktail (Sparkling Brut Rose, sweet & dry vermouth, brandied cherry juice and Fedora orange bitters) and you've got a night to remember. 

The John Dory Oyster Bar 1196 Broadway (nr. 29th St.) Nothing says romance like Hama Hama oysters with champagne sorbet, or venison wrapped in lardo with smoked oyster jus. April Bloomfield really brings it at the Dory with a $75 Valentine's Day prix fixe. If you are not partaking in the optional wine pairing, make sure to pair one of your courses with their delicious Negroni - it's the best in town. After dinner, head to the lounge in the Ace Hotel for a nightcap on one those big cozy couches. 

Takashi

Takashi 456 Hudson Street (nr. Barrow St.) It doesn't get better than feeding your Valentine ribeye or beef tongue with chopsticks and washing it down with cold, crisp sake. Make sure to try the fonduta, Takashi's take on Japanese grilled meats and veggies that you grill up and of course, feed to each other. Well, that part is optional, but you get the idea.

Three Years - Rekindle the Romance & Get Creative 

At this point, you two are pretty comfortable with each other and the days of wining and dining are over, but Valentine's Day calls for something a little extra special. Get out of your couple's funk and check out these fun, inventive dinners and events that are sure to bring that spontaneous spark back into your relationship. 

Museum  of  Sex

Marc Forgione 134 Reade Street (nr. Hudson St.) This warm, rustic restaurant with a kitchen helmed by the newest Iron Chef, Marc Forgione is offering a Valentine's Day Aphrodisiac 7-course Tasting Menu ($125) - with sexy dishes that are sure to set the mood, how could you go wrong with lobster on a bed of Israeli couscous drizzled with a bacon & egg sabione? Or how about tuna and passionfruit with a black truffle vinaigrette? This sure sounds like a feast that only Cupid could conjure up. Call 212-941-9401 to book your table for two.

Museum of Sex - Oralfix Aphrodisiac Elixir Bar 233 Fifth Avenue (nr. 27th Street) Not for the faint of heart, check out current exhibits like "The Sex Lives of Animals" and "Action: Sex and the Moving Image" then head downstairs to the elixir bar to sample aphrodisiacs that have been around for over 3,000 years to affect libido, fertility, potency, and attraction for centuries. With cocktails like the Frida Calor (Mezcal, tamarind, white cacao and a love potion) and small plates like truffles, lemon love bars, and figs and prosciutto we think this excursion is just what the love doctor ordered. 

Saxon + Parole

Saxon + Parole 316 Bowery (nr. Bleecker St.) The restaurant will be filled with romantic-al accoutrements to set the mood for your five-course menu ($90) that includes a seafood tower (we're guessing oysters will be a feature), sweet potato tortellini and warm cinnamon sugar doughnuts with vanilla cream and chocolate sauce. After dinner, head into the Madam Geneva bar for a complimentary Punch Drunk Love cocktail and enjoy sultry cabaret music by in-house
entertainment for the evening. 

Chef George Mendes, Aldea (Flatiron)

Bringing Mama Mendes' Flavor to Flatiron - Chef George Mendes tells us what makes Aldea extra special 

By Sarah Mintz, Contributing Writer
January 12, 2012

Chef and Owner of the highly acclaimed restaurant Aldea, George Mendes has reinvented Portuguese cuisine and quickly become one of the most regarded chefs in New York. Having spent years under the eyes of Chef David Bouley, Martin Berasategui, and Alain Ducasse in countries across the world, Mendes has taken these experiences and essentially created his own cuisine. Using Portugal and Spain as his starting point, he then adds in his memories of growing up under Portuguese parents, personal flair, global inspirations, and seasonal ingredients to create the menu you will find at Aldea. It's quite a precise and delicious recipe for success.

If you could describe Aldea in one word, what would it be?

Spontaneous.

Describe your ideal Aldea meal.

Chefs tasting menu. It is where express my interpretation of my favorite meal...usually starting with a flurry of canapés, then right into one of my favorite things, foie gras. I draw a lot of inspiration from the sea, the rich flavors of sea urchin, beautifully cooked scallops, paired with heirloom vegetables, and usually ending with my spin on a classic Portuguese dish, Arroz de Pato.

Arroz de Pato
Photo credit: Sip, Chat, Chow

Biggest celebrity you met in the restaurant?

Jay-Z and Beyoncé

Do you find a lot of people coming in who have never tried Portuguese cuisine before? What do you tell them?

Yes, of course. We are one of the only Portuguese restaurants in NYC, so most people who live here are not exposed to that style of cooking.  What do I tell them?  Same thing I tell everyone, “Enjoy.”

Besides Aldea, what's your favorite restaurant in NYC?

Le Bernardin.

Who takes credit for you pursuing your love of Portuguese cuisine, mom or dad?

Both.

What was it like learning from the likes of Alain Ducasse, Alain Passard, and David Bouley?

Intense, awe-inspiring, a lot of hard work. They instilled a work ethic that continues to this day.

Are you still involved with Wallse in any respect?

Friendship.

What was the tipping point to leave Toqueville when you did?

I left to open ALDEA.

 What is your favorite kitchen gadget?

A sharp knife.

Favorite non-kitchen gadget?

My iPhone

Do you sometimes forget you work in an open kitchen?

Yes, the work is very focused, and intense. If a waiter happens to pick up the wrong food, or a cook makes a mistake, the whole chef’s counter will get an earful.

What's your biggest kitchen mess-up?

I sent pork to a vegetarian.

What's the hardest ingredient to work with?

People.

Any interesting ingredients you've been incorporating lately?

Burdock Root.

What three ingredients can you not live without?

Olive oil, butter and water.

What dish do you do best?

Shrimp “alhinho”, it is a take on a Portuguese classic, the sauce is very intense, and is sublime.  It has been on the menu since I opened.

Shrimp alhinho
Photo credit: Foodspotting

Food trend you hate most?

All of them.

Guilty food pleasure?

Kit-Kats and Gatorade.

Is there anything you won't eat?

Shad Roe, disgusting.

What's the last book you read?

Ferran: The Inside Story of El Bulli and The Man Who Reinvented Food. The man is genius.

What do you cook on your day off? What is your favorite go-to dish when cooking for yourself or loved ones?

I do not cook on my day off.  I live in New York and love to see what other chefs and friends are doing.  For the most part, we are a tight community that supports one another.

We are blessed by a vibrant food culture with world renowned chefs in NYC. What is your favorite aspect of being a chef in NY?

The sense of camaraderie.

If you walked out to compete in Iron Chef, what secret ingredient would make you happiest to see pulled out?

Garlic!

Where is your next vacation?

All my trips are work related in the foreseeable future, but Portugal is the one I am most excited about.

Fill in the blank:  "When I meet people at a party and I tell them I'm a chef, they always...."

I never tell people I am a chef.

What did you do for New Years?

 Worked at ALDEA.

Favorite music group?

Led Zepplin.

Sea urchin toast
Photo credit: Quest of a Gourmand

Will you ever take the sea urchin toast off the menu?

Never.

What's next?

Constant improvements to ALDEA.